Sufra Dayma:

Pasta with Ratatouille

By Moushira Abdel-Malek

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Ingredients:

250 gms Fettucine

1 large eggplant (diced)

2 onions (wedged)

2 cloves garlic (crushed)

2 medium green bell peppers (stripped)

2 tbsp tomato paste (diluted in 1 cup water)

300 gms diced red ripe tomatoes

1 cup fresh basil (torn)

1/4 tsp ground chilli powder

Salt + pepper + dried basil (crushed)

2 tbsp olive oil

Method:

In a large cooking pan, heat oil and add onions. Stir until softened. Add garlic, then green pepper. Add seasoning and chilli powder. Stir and add eggplant, tomatoes and tomato sauce. Bring mixture just to the boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Meanwhile, cook fettucine, rinse, drain and add to mixture. Stir in to mix. Add fresh basil. Cover to heat through and serve.